For the past 8 years I have used a nesco dehydrator (model FD-1022) to make the best venison jerky. Everyone who has tried it claims its the best jerky period, they have tried, deer or any other meat hands down. I cut the hindquarter into chunks and make sure there is NO fat in the meat (fat causes it to rancid faster). I then grind it fine like burger. Nesco provides a curing package to mix with a seasoning package (I use the original but there are other flavors). Mix one pack of cure and one pack of season to each pound of meat and blend by hand very well. Refrigerate 24 hours in a ziplock one gallon bag with no air in it (knead occasionally during this time through the bag). I then use the nesco jerky shooter gun with the funnel tip and squirt straight lines of jerky across each tray of dehydrator (holds about a pound per tray with a little space between). I stack the trays so each level of jerky is at 90 degrees to the one below it. Set temp to 160 and time to 4 hours and 45 minutes. After it is done let cool to room temp or it will cause the inside of bags to moisten. Bag in ziplocks. You can use other meat also (not hamburger because of fat).